December the month that starts winter………

Hot chocolate...Cocoa…Oatmeal….

Did you know no two snowflakes are alike?

Snow Facts For Kids

Learn some interesting information about snow with our range of fun snow facts for kids.

Learn how snow forms, what a blizzard is, different types of snow sports and more. Read on and enjoy learning about snow with our fun facts and trivia.

  • Snow forms when water vapor in the atmosphere freezes into ice crystals.
  • Snowflakes form in a variety of different shapes.
  • Snow is a form of precipitation. Other forms of precipitation are rain, hail and sleet.
  • Light and fluffy snow is often called ‘powder.’
  • Heavy snowfalls are often called ‘snowstorms.’
  • Snowstorms with high winds are often called ‘blizzards.’
  • Snow reflects a high level of ultraviolet radiation and can cause snow blindness (photokeratitis). Sunglasses, goggles and other eye protection help absorb the ultraviolet rays.
  • A number of winter sports rely on snow, including skiing and snowboarding.
  • Recreational activities such as snowball fights, tobogganing and making snowmen are also popular in the snow.
  • Skis, sleds and snowmobiles are useful transport options through snow.
  • Snow can lower visibility, making driving conditions dangerous.
  • The highest snowfall ever recorded in a one year period was 31.1 meters (1224 inches) in Mount Rainier, Washington State, United States, between February 19, 1971 and February 18, 1972.
  • Make a snowflake with this fun science experiment for kids.

The Surprisingly Manly History of Hot Cocoa………………..

‘Tis the season for hot cocoa.

At least it is for red-cheeked children who are looking to warm up after coming in from a well-spent snow day.

And for lady folk curled up in a blanket watching The Shop Around the Corner.

But a man, he’s sitting by the fire in his leather chair, drinking a properly manly drink like black coffee, or scotch, perhaps.

Such is the perception of cocoa these days. It is but a sweet confection a man might drink a few times each year, if at all.

For thousands of years, however, it was quite a different story. While we tend to think of chocolate today in its solid form, for nine-tenths of its long history, chocolate was a drink – the first true chocolate bar as we now know it was not invented until 1839. In the thousands of years before that time, chocolate was seen as an invaluable, sacred, even magical beverage — a symbol of power, a privilege of warriors and the elite, and a satisfying tonic that was consumed daily and offered the sustenance needed to tackle virile challenges.

Contrary to its ho-hum, sometimes even junk food-y reputation, real chocolate is an incredibly complex substance, containing 400-500 different compounds. Among those compounds are several with mind- and body-boosting benefits:

  • Caffeine – a stimulant present in small amounts, depending on the type and amount of chocolate ingredients.
  • Theobromine – a mild stimulant distinct from caffeine which provides the lion’s share of chocolate’s kick and energizes without greatly activating the central nervous system the way the former does. It also enhances mood, dilates blood vessels, can lower blood pressure, relaxes the smooth muscles of the bronchi in the lungs, and can be used as a cough medicine.
  • Tryptophan – releases the feel-good neurotransmitter serotonin in the brain.
  • Phenylethylamine – functions similarly to amphetamines in releasing norepinephrine, which increases excitement, alertness, and decision-making abilities, and dopamine, which releases endorphins (natural painkillers) and heightens mood.
  • Flavonoids – antioxidants which may improve blood flow to the heart and brain, prevent clots, improve cardiac health, and act as anti-inflammatories.

Chocolate has also for centuries been rumored to be an aphrodisiac.

In short, hot cocoa is a powerful elixir – one which boosts mood and vitality and combats stress, anxiety, and pain. For good reason is the chocolate tree’s scientific name — Theobroma cacao — ancient Greek for “food of the gods.” For what other drink tastes great, is filling in nature, and stimulates mind and body?

No wonder then that this beverage, far from being a kiddie drink, has been a favorite of rulers, warriors, and explorers for centuries.

A Note on Terminology: Hot Chocolate vs. Hot Cocoa

While hot chocolate and hot cocoa are often used interchangeably, they’re not actually the same thing. Chocolate begins as cacao seeds (often referred to as cocoa beans) that grow in pods on the bark of the tropical Theobroma cacao tree. These seeds are then fermented, dried, and roasted. The shells are removed, leaving the cacao nibs. The nibs are crushed into a thick paste called chocolate liquor (despite the name, it does not contain alcohol), which is made up of cocoa solids and cocoa butter. The ancient peoples of Mesoamerica mixed this paste with water to make a highly-prized beverage.

Before there was Red Bull…there was cocoa.

Chocolate was made this way and consumed almost entirely as a drink until 1828 when Dutch chemist Coenraad Johannes van Houten invented a process that could separate out most of the fat — the cocoa butter — from the chocolate liquor, leaving a dry cake that is then pulverized into cocoa powder. Before undergoing this “Dutching” process, the nibs are treated with alkaline salts to neutralize their acidity, mellow the flavor, and improve the cocoas’ miscibility in warm water. The end result is “Dutch cocoa.” “Natural cocoa” is that which does not undergo this Dutching process.

To make quality solid chocolate, cocoa butter is re-added to the chocolate liquor, along with other ingredients like sugar, vanilla, and milk.

So, hot cocoa is made with cocoa powder, either Dutch or natural, and hot chocolate is made with little pieces or shavings of solid chocolate. The latter is sometimes also called “drinking chocolate.” Both are delicious.

OATMEAL

You may have heard the saying that a hearty bowl of oatmeal at breakfast “sticks to your ribs.” This is not too far off from the truth.

Oatmeal contains insoluble fiber which stays in the stomach longer and helps you feel fuller longer. This can prevent overeating later on in the day, which may help you maintain a healthy weight and avoid the health problems associated with overweight.

The fiber in oats also has many health benefits. Eating just a half cup of oatmeal a day is enough to reap the many health benefits.

Fiber describes the portion of plant materials in the diet which humans cannot digest. It is an important component in maintaining gastro-intestinal (GI) health by regulating transit time through the GI tract and adding bulk, increasing a feeling of fullness and preventing constipation.

There are two types of fiber: soluble fiber absorbs water and becomes a viscous gel as it moves through the GI tract and is fermented by bacteria. Insoluble fiber does not absorb water, acts as a bulking agent, and is not fermented by bacteria. Oatmeal contains both types and has the largest proportion of soluble fiber of any grain in the form of beta-glucan.

The soluble fiber in oatmeal has been shown to decrease low density lipoprotein (LDL) cholesterol or “bad cholesterol” by 10-15%, particularly when consumed as part of a low-fat diet. Studies show fiber can also decrease risk of high blood pressure and reduces risk of mortality from cardiovascular disease.

The water soluble properties of beta-glucan help control blood sugar by slowing down digestion time, which can help diabetics achieve better glycemic control and prevent insulin resistance.

A high fiber diet has also been shown to reduce the risk of colon cancer. The American Heart Association recommends that adults eat 25-30 grams of fiber per day -- most Americans only eat about half that amount!

One cup of oatmeal contains about 150 calories, 4 grams of fiber (about half soluble and half insoluble), and 6 grams of protein. In addition to fiber, oatmeal is rich in thiamin, magnesium, phosphorus, zinc, manganese, selenium, and iron.

Types of Oatmeal

Oatmeal is a ground porridge made from oats. Steel-cut oats still contain the whole oat grain, including the oat bran. They are passed through steel cutters, which chop them into pieces.

Rolled oats are de-hulled then steamed, which partially cooks the oat, and then flattened between two rollers. They are sometimes referred to as old-fashioned oats.

Instant oats are produced the same way as rolled oats, but they are steamed for a longer period of time to completely cook them before the drying process. Instant oats often have sweeteners or flavors added to them.

As a general rule, the less processed the oats are, the more fiber they contain and the more health benefits can be gained from eating them.

History of Oatmeal

Oats were first cultivated in 1,000 BC in central Europe. Ancient Greeks and Romans scoffed at oats as “barbarian” food and only fed it to their animals. It was oat-eating Germanic Tribes that later defeated the Romans, resulting in the fall of the Western Roman Empire.

Oats were first brought to America in the early 1600s by European explorers such as Captain Bartholomew Gosnold, who planted them off the coast of Massachusetts. Scottish and Dutch immigrants first used them in traditional porridges, puddings, and baked goods. Currently, Vermont has the highest per capita oatmeal consumption in the United States, where it is often consumed with another local favorite, maple syrup.

Oatmeal Tips

  • Make oatmeal with milk instead of water to increase the protein and calcium.
  • Add fresh fruit such as blueberries, strawberries, bananas, or apples to increase the fiber, vitamins and minerals, as well as add anti-oxidant rich phytochemicals. No fresh fruit?Add dried fruit such as raisins or cranberries.
  • Add nuts such as walnuts, pecans, olive oil, and sunflower seeds to add heart-healthy mono- or poly-unsaturated fatty acids and protein. The added fat will also help you stay full even longer.
  • For added sweetness without the calories, consider adding stevia or another low calorie sugar substitute.

Enjoy the health benefits of oatmeal and prepareoatmeal recipes.

Carrot Cake Oatmeal

This one is for all of the carrot cake fans out there! Creamy, crunchy, chewy, and sweet, this recipe packs in a full cup of carrots and a handful of healthy ingredients that will keep you feeling full for hours and hours. This oatmeal is also wonderful as part of a holiday breakfast with loved ones. If you are adapting this recipe for several people, I suggest pouring the oats into a large casserole dish when they are ready, adding your toppings, and using a large spoon to scoop portions onto plates or bowls.

Yield: 2 servings

Ingredients:

  • 1 heaping cup finely grated carrot (about 1 large)
  • 1 cup almond milk
  • 2 tbsp full-fat coconut milk cream (or use more almond milk)
  • 1 tsp ground cinnamon, to taste
  • 1/4 tsp ground ginger
  • 1/8th tsp ground nutmeg
  • pinch of salt
  • 1/2 cup regular oats
  • 1 tsp pure vanilla extract
  • 1/2 tsp lemon juice (optional)
  • 2 tbsp chopped walnuts, divided
  • 2 tbsp raisins, divided
  • 2 tbsp pure maple syrup
  • 1 tbsp sweetened shredded coconut, for garnish
  • 1 tbsp coconut milk cream + 1/2 tsp pure maple syrup, to garnish (optional)

Directions: Finely grate 1 heaping cup of grated carrots. You want to use the fine grate and not the large one so the carrot shreds are very small. This helps the carrot blend in more.

In a medium sized pot over medium heat, whisk together the almond milk, optional coconut milk cream, cinnamon, nutmeg, ginger, and a pinch of salt.

Stir in the grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8-9 minutes, stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract, 1 tbsp walnuts, 1 tbsp raisins, and 2 tbsp of maple syrup. Remove from heat and portion into bowls.

Top the oatmeal with the remaining walnuts, raisins, and shredded coconut. If you are using coconut cream, you can mix a bit of the cream with maple syrup and drizzle on top of the oatmeal, as shown in the photo. Sprinkle with cinnamon for garnish.

BUTTERSCOTCH OATMEAL

INGREDIENTS

Original recipe makes 3 servings

1 egg beaten

1 ¾ cup milk

½ cup packed brown sugar

1 cup rolled oats

2 tablespoons butter

Directions

  1. In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately.

OATMEAL SOUP

INGREDIENTS

1 CUP MINCED CELERY

4 ½ CUPS MILK

1 TEASPOON SALT

1 ½ CUPS ROLLED OATS

Directions

In a medium saucepan, bring milk to a boil. Add celery and salt; boil for 1 minute. Stir in oats, simmer for at least 5 minutes, or until thick. Serve hot.

Picture of Chewy Oatmeal-Raisin Cookies Recipe Photo: Chewy Oatmeal-Raisin
Ingredients
1 1/4 cups rolled oats
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
3/4 cup sugar
2 tablespoons molasses
1 large egg
1 teaspoon vanilla extract
1 cup raisins
Directions
Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Read more at:

Total Time:
40 min
Prep
25 min
Cook
15 min
Yield:
1 dozen cookies
Level:
Easy

INFORMATION FOR THE DECEMBER NUTRITION NEWSLETTER

FROM THE FOLLOWING:

FOOD NETWORK

ALL RECIPES.COM

The True History of Chocolate by Sophie D. Coe and Michael D. Coe

Kathy Manning

Seasons Greetings and Happy Holidays wishes to one and all.